Zucchini, Herbed Chèvre & Garlic Rough-Puff Morning Pochettes
Every summer, my garden explodes with zucchini. Instead of the usual quick bread, I wanted something savory, flaky, and genuinely exciting for a late-summer weekend. That is how these pochettes were born. I remember standing in my tiny Bay Area kitchen one Saturday, aggressively squeezing water out of grated zucchini over the sink, thinking we are not suffering for brunch today. Butter is not a garnish, and neither is great cheese. What makes these special is my signature weeknight rough-puff pastry. You get all that lacy, shatter-crisp lamination with zero morning drama because the fridge is your friend—do the heavy lifting the night before. Inside, you get garlic-herb chèvre, bright lemon zest, and tender green squash wrapped in buttery layers that flake at the mere touch of a fork. Make it your own by swapping the zucchini for yellow summer squash or adding whatever soft herbs are dying in your crisper drawer. Let time do the work, and do not skip salting and squeezing the zucchini, or you will end up with a soggy bottom. Don't skip this: bake them until they are deeply golden, not just pale yellow.
Featured Recipe
Zucchini, Herbed Chèvre & Garlic Rough-Puff Morning Pochettes
Flaky, golden, individual savory breakfast pockets stuffed with squeezed shredded zucchini, creamy garlic-herb goat cheese, and a punch of lemon zest. Built on my signature weeknight rough puff, they offer café-level lamination with zero morning drama.
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Timeline
Ingredients
- 250 g all-purpose flour(plus extra for dusting)
- 1 tsp fine sea salt(divided)
- 200 g unsalted cultured butter(very cold, cut into 1/2-inch cubes)
- 110 ml ice water(as needed)
- 2 medium zucchini(about 400g total, shredded on coarse box grater)
- 150 g fresh chèvre (goat cheese)(room temperature for easy spreading)
- 2 cloves garlic(finely grated or minced)
- 1 tbsp fresh thyme leaves(finely chopped)
- 1 tsp lemon zest(from 1 organic lemon)
- 0.5 tsp cracked black pepper(freshly ground)
- 1 egg(whisked with 1 tsp water for egg wash)
- 0.5 tsp flaky sea salt(for topping)
Instructions
- 1
Toss shredded zucchini with 0.5 tsp fine sea salt in a colander set over a bowl. Let it sit for 15 minutes to purge excess moisture. Moisture is the enemy of a crisp bake; water creates steam that turns pastry soggy rather than shatteringly crisp.
10 min
Tip: Don't skimp on the salt here; it pulls out water fast.
- 2
In a large bowl, mix 250 g all-purpose flour and 0.5 tsp fine sea salt. Toss in 200 g unsalted cultured butter. Use your fingers to flatten each butter cube into a thin coin—do not rub into breadcrumbs. Pour in 110 ml ice water and mix with a fork until a shaggy dough forms, adding a splash more ice water if dry flour remains.
10 min
Tip: Visible butter pieces are essential for steam pockets and lacy layers.
- 3
Dump the dough onto a work surface, press into a rough rectangle, wrap tightly in plastic wrap, and chill in the refrigerator while the zucchini continues draining.
15 min
Tip: The fridge is your best friend when working with laminated pastry.
- 4
Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Twist tight and squeeze with absolute conviction until no more liquid drips out. In a small bowl, stir together 150 g fresh chèvre, 2 cloves garlic, 1 tbsp fresh thyme leaves, 1 tsp lemon zest, and 0.5 tsp cracked black pepper. Fold in the squeezed zucchini until evenly distributed.
15 min
Tip: If your zucchini wetness remains, your crumb will end up tight like a bad alibi.
- 5
Roll the chilled dough on a floured surface into a 6x12-inch rectangle. Fold the bottom third up and the top third down like a business letter (a tour simple, or simple turn). Rotate 90 degrees, roll out again to 6x12 inches, and repeat the letter fold. Wrap and chill for 10 minutes.
10 min
Tip: Quick lamination gives maximum flake with minimum fuss.
- 6
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper. Roll the pastry out to a 12x18-inch rectangle, roughly 1/8-inch thick. Trim uneven edges and cut into 6 equal 6x6-inch squares.
10 min
Tip: Use a sharp chef's knife or pizza wheel to cut straight down without pinching the layered edges.
- 7
Spoon 2 generous tablespoons of zucchini mixture onto the center of each square. Brush edges lightly with whisked 1 egg. Fold dough diagonally over the filling to form triangles. Press edges firmly with your fingers, then crimp with a fork to seal. Cut 2 small steam vents on top of each pocket.
10 min
Tip: Don't overfill or steam will push the seams open during baking.
- 8
Transfer pochettes to the prepared parchment sheet pan. Brush tops evenly with remaining 1 egg wash and sprinkle with 0.5 tsp flaky sea salt. Chill sheet pan in the fridge for 10 minutes before baking to firm up the butter.
10 min
Tip: Chilling right before the hot oven ensures instant lift and shattering flake.
- 9
Bake at 400°F (200°C) for 22 to 25 minutes until deep mahogany golden, puffed high, and crisp on the bottom. Let cool on a wire rack for 5 minutes before serving warmly.
25 min
Tip: Look for a rich golden color; pale pastry means raw internal layers.
Chef's Notes
Cami's shortcut note: Rough puff takes 10 minutes active time—no full-day butter-block souffrance required. Don't skip this: Squeezing the shredded zucchini until it feels almost dry to the touch is the single difference between a shattering, lacy crust and a soggy disappointment. Remember, butter is not a garnish, and we're not suffering for brunch!
Camille Roux
Café-level bakes, weeknight methods, zero compromise.
Camille “Cami” Roux was born in Paris with flour in her hair and a healthy skepticism of culinary dogma. She grew up around neighborhood boulangeries that treated crust and crumb like religion—but what stuck with her wasn’t rigid tradition. It was the quiet precision: good butter that actually tastes like milk, patient fermentation that builds flavor for free, and desserts that know when to stop before they get cloying. After moving to the Bay Area, Cami trained in a bread-and-pastry scene obsessed with texture, naturally leavened doughs, and seasonal fruit—Tartine energy, minus the martyrdom. She became known for loaves that sing when they cool, jammy tarts with clean edges, and “how is this so good?” weeknight pastries made with a few smart shortcuts. Her motto is high impact, low fuss: splurge where it counts (butter, salt, time), streamline the rest (sheet pans, one bowl, cold-proofing). If it doesn’t improve flavor or structure, it doesn’t earn a step.